Sprouts Farmers Market#149 (deli / Bakery)

*21 RFSM - Not On Site

No RFSM for manager on duty.

*02 Cold Hold (41øF/45øF or below)

Improper cold holding, must be below 41F.

*10 Q.A. PPM - follow manufacturer's direction

Quat sanitizer at 100 ppm (bucket).

*14 When to wash hands before donning new gloves

Observed employee put on gloves without washing hands.

*21 RFSM - Not On Site

No RFSM for manager on site.

*29 Food thermometers provided and accessible

Need thermometers in all RIC.

*37 Storing the food at least 15 cm (6 inches) above the floor

Food stored on WIF floor, must be 6 inches above the floor.

*39 Equipment in good repair and proper adjustment.

RIC equipment (cold bar) not working properly.

*34 Pest Control

Lots of flies observed in kitchen.

*10 Clean Sight and Touch

cold cut slicer needs to be cleaned and sanitized.

*14 When to wash hands before donning new gloves

observed an employee fail to wash hands before donning a pair of gloves.

* 21 RFSM notify 10 days & replacement in 45 days

register with the City of Dallas at appointments.dallascityhall.com

* 21 RFSM notify 10 days & replacement in 45 days

*14 Gloves single use

gloves should be disposed of after performing tasks. Every new task requires a new pair of gloves to prevent contamination.

*35 Eating food, chewing gum, drinking beverages, or using tobacco

observed an employee eating food and working simultaneously.

*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o

quat test strips needed on site

*21 RFSM - Not On Site

*35 Hair Restraints effective

a few employees w/o hairnets at beginning of inspection

*06 Discard TCS if date marked exceeds temp & time

feta over 7 days in lowboy marked for 17 days out

*41 Food storage containers, identified with common name of food.

label everything

*32 Package integrity

badly dented cans

*09 Food on display shall be protected from contamination

samples at sample station not sneeze protected

*41 Food storage containers, identified with common name of food.

*29 Food thermometers provided and accessible

in each cooler- juice cooler

*47 Health permit posted

not visible to public

*28 Date marking > 24 hrs,on site,temp 41F

date marks over 7 days, missing date marks

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

cover baking racks

*02 Cold Hold (41øF/45øF or below)

tofu at salad bar 46.8F caprese salad/ salad bar 46.2F ricotta/ ice display 56F

*21 RFSM - Not On Site

*18 Toxic items storage adjacent to food/utensils

chemicals stored adj clean dish/ food shelf

*35 Eating food, chewing gum, drinking beverages, or using tobacco

open drink/ food on counter chewing gum

*02 Cold Hold (41øF/45øF or below)

watermelon pieces 48 F tuna 48F caprese mozz 46 F

*28 Date marking > 24 hrs,on site,temp 41F

*44 Trash can provided for papertowel waste

*45Floor, wall, ceiling - Exposed material

*28 Date marking > 24 hrs,on site,temp 41F

*34 Controlling pests. Eliminating harborage conditions

*02 Cold Hold (41øF/45øF or below)

cooked chicken moiling case 53.6° F

*35 Eating food, chewing gum, drinking beverages, or using tobacco

drink on prep

*21 RFSM - Not On Site

*18 Toxic items storage adjacent to food/utensils

chemicals adj clean dishes

*45 Premises shall be maintained in good repair

PROVIDE COLD WATER TO HAND SINK NEXT TO DELI CASE

*06 Time as PHC: maximum of 4 hours limit food in unmarked containers or packages

MACARONI AND CHEESE

*36 Cloths in-use for wiping between uses stored

*14 Gloves single use

EMPLOYEE MUST CHANGE GLOVES AS NEEDED. OBSERVED EMPLOYEE PICKED UP ITEM ON FLOOR AND CONTINUE TO WORK WITH SAME GLOVES

*31 No soap at handsink

*21 RFSM - Not On Site